What’s the Cantonese morning tea you can’t stop eating the most?

Have you had some tea? Guangzhou morning tea, in addition to enjoying the tea and eating delicious snacks, the most important thing is the communication and communication between people, the rising and falling of the cup, the slow sipping and careful tasting, the lingering fragrance of the tea, which is both cold and warm. In addition to a profound historical and cultural heritage, a city should also have good folk customs. This makes the city inclusive and creates the characteristics of an excellent city. Guangzhou is a very tolerant city, in which things are not just accumulated overnight. From the details of Guangzhou people’s morning tea, you can see the generosity and tolerance of Guangzhou people. …

(Picture taken in Guangzhou·Tianhe·South China Botanical Garden·2018·7·22)

Speaking of Guangdong’s morning tea, it’s delicious and makes me want to stop. many. I remember when I was in Guangzhou back then (it seems to have been more than ten years ago), my favorite thing was to go to a teahouse to have morning tea. At that time, there was an old-fashioned teahouse on Erheng Road in Yuancun near Huangpu Avenue. It was crowded all day long. Every time I went there, I had to wait for a long time just to get a table, but I was willing to wait for the delicious food. Let me recall the morning tea I loved to eat in those years.

In the teahouse at that time, as soon as you entered the teahouse, you would get a menu, which was densely packed with small, medium, large, super, and top. The aunt in the teahouse pushed a trolley full of snacks around the lobby. When you find something you like, just hand over the order, stamp it, and take it directly to the table. Very interesting.

1.

Pepper money belly, a very common tea snack, has a strong black pepper flavor, is soft but not rotten, a little tough, and very chewy.

2.

Steamed pork ribs with taro, the ribs are very smooth and tender, and with the soft and waxy taro underneath, it is fragrant and delicious.

3.

Steamed chicken feet with black bean sauce. The chicken feet are fried and steamed, and they will fall off the bones as soon as you suck them. With the seasoning of various sauces, even chewing on the bones is a pleasure.

4.

Beef balls. Compared with Chaoshan's beef balls, the beef balls in the tea house have a slightly less solid texture, but are a bit softer and smoother. They also have water chestnuts added to them, making them crispy and chewy, giving them a unique flavor.

5.

Barbecued pork rice roll. My favorite is the slightly sweet barbecued pork, paired with the smooth rice rolls. There are actually many types of rice rolls, but I especially love the flavor of barbecued pork.

6.

Cantonese style siomai. A very clean siomai without too much greasy texture. I like it very much.

7.

Fried carrot cake. The taste is very fragrant, with the unique aroma of radish.

8.

Pan-fried water chestnut cake. This is a sweet pastry with the unique refreshing taste of water chestnuts. If you eat too many salty pastries, try a piece occasionally to change the taste.

9.

Custard quicksand buns. The custard quicksand buns, which are white and tender on the outside and golden on the inside, are also very sweet and delicious.

10

Egg tarts. The freshly baked egg tarts are crispy on the outside, soft and sweet on the inside, and have a rich egg flavor. They are definitely not to be missed.

11.

Boiled kale or cabbage. Both vegetables are my favorite, but they are simply boiled to retain the original flavor of the vegetables. The cabbage heart is sweet and crispy, and the kale has a slight bitter taste, which is quite good.

12.

Wet or dry fried beef river. Whether it's wet or dry, it's full of flavor and very tasty.

I can’t go on writing. There are so many more that I won’t write down one by one. It’s so tortured just to think about seeing them but not being able to eat them!

Cantonese morning tea snacks are so extensive and profound that it would be impossible to introduce them all in a short article. Here are some well-known and must-eat Cantonese specialty snacks.

Phoenix feet:

Chicken feet are the most sold snack in Guangzhou teahouses. This is a savory dish of chicken feet that is full of color, flavor and flavor. It is fried and then steamed. The skin is crispy, the meat is tender, the color is full, and the black bean sauce is delicious.

Chicken feet are rich in colloid, which can keep the skin moist and have beauty effects. Therefore, chewy and delicious chicken feet are indispensable on people's morning tea table.

Barbecued pork buns:

Barbecued pork buns are one of the “four kings” of Cantonese morning tea (shrimp dumplings, dry steamed siomai, barbecued pork buns, and egg tarts). The dough of barbecued pork buns is improved from the fermented dough commonly used in the north. Due to proper fermentation, the top of the buns will naturally crack after steaming, like a blossoming steamed bun, and the red barbecued pork filling forms several attractive colors.

Thin-skin shrimp dumplings:

Thin-skin shrimp dumplings are crystal clear and filled with fresh shrimps freshly caught from the river. They are extremely delicious. The chubby shrimp dumplings are crystal clear, and the pink shrimp meat flickers in and out, which is really beautiful. The taste is sweet and delicious, the shrimp is rich in flavor, and it is one of the most classic Cantonese snacks.

Siu Mai:

Dry steamed siomai. The dry steamed siomai in Cantonese tea drinking is one of the popular snacks that must be ordered in the tea market. Dry steamed barbecue sells half-exposed meat fillings wrapped in thin dough and steamed. It is delicious in color, smooth in texture, refreshing and not greasy. There are two types of Cantonese style siomai: dry steamed pork siomai and beef siomai. The golden shrimps are like flower stamens on top, which looks attractive and attractive.

Egg tarts:

Unlike other dim sum, the form of tarts was introduced from the West. Through the skillful hands of Guangdong masters, it was transformed into today's Cantonese-style egg tarts. The Cantonese-style egg tart has a crispy outer layer and an inner layer of sweet yellow solidified egg paste. It has a delicate and smooth texture and full of milky aroma.

Carrot cake:

Carrot cake is a traditional pastry in Guangdong. Not just in restaurants, every household has steamed dishes during the Chinese New Year. As the name suggests, the main ingredient of radish cake is white radish, with cured meat as garnish. The prepared radish cake is cut into square thick slices, and then fried in a pan until golden brown. It tastes sweet like radish.

Quicksand buns:

Quicksand buns, the fillings can flow like golden sand. Not only is the filling delicious, but the feeling of the golden quicksand slowly flowing out is particularly tempting, not to mention A melt-in-the-mouth texture.

Steamed rice rolls:

Steamed rice rolls, a vermicelli made from rice milk. The vegetables are rolled into rice noodles and topped with specially prepared soy sauce. The fusion of rice noodles and fillings is full of flavor.

Steamed Pork Ribs:

Steamed Pork Ribs is not only a snack, but also a common home-cooked dish in Cantonese families. The short ribs steamed with black bean and garlic as marinade are tender and chewy, with a unique umami flavor.

Morning tea in Guangdong is a kind of recreational culture. Drinking morning tea means enjoying the time of eating and communicating. With a kind of leisurely leisure time, the relationship between time and people will become the same as food. Flavorful.

There are many varieties of Cantonese dim sum, and there are many types of Cantonese morning tea that I can’t get enough of. Let me introduce my personal must-order.

1. Rice rolls

Rice rolls are a kind of rice product, also called pulled rice noodles. Its skin is as thin as paper, and it is smooth and easy to eat. There are many kinds of fillings for rice rolls, mainly pork, liver, beef, eggs, etc. They are transparent in appearance and have the best taste. ~

2. Steamed pork ribs

Steamed pork ribs are mainly made from pig ribs. They are usually steamed. The ingredients are soybean sauce. The most important thing is to season and steam them. Time must be grasped.

3. Dry steamed siomai

The raw materials of dry steamed siomai are made from pork, shrimp, wonton skin, etc. It tastes full of deliciousness.

4. Shrimp dumplings

Shrimp dumplings are a must-order snack. They are filled with a few shrimps wrapped in a thin layer of skin. Fresh river shrimps are the best. , sometimes some pork is added to make it more delicious. The skin and shrimp meat of shrimp dumplings determine the taste and key of shrimp dumplings.

5. Quick-sand buns

Quick-sand buns, also known as golden-sand buns, are filled with salted egg yolk. The filling inside the buns is yellow and the color is very bright. The taste is particularly soft and fragrant on the lips and teeth.

6. Steamed chicken feet with black bean sauce

The steamed chicken feet are particularly rotten, and the sauce with black bean sauce is very memorable.

7. Preserved egg and lean meat porridge

For preserved egg and lean meat porridge, small pieces of preserved eggs and salty lean meat are used as ingredients, which will bring a different taste to the porridge.

8. Egg tarts (Portuguese tarts)

Egg tarts are Western-style snacks. Egg tarts are divided into butter egg tarts and pastry egg tarts. We usually eat butter egg tarts for morning tea in Guangdong.

9. Pan-fried radish cake

The main ingredients are rice flour and shredded radish. The steaming method is pan-frying. The appearance is golden. The father at home makes it every time he goes to drink morning tea. This is a must order. (A nostalgic snack)

10. Turtle pineapple buns

Turtle-shaped pineapple buns, puff pastry is the key, and the filling is usually pineapple. It looks cute and is a favorite among children.

Drinking tea can be understood as simply making tea and drinking it, but in Guangzhou, people prefer authentic Cantonese-style morning tea. Cantonese people call it "drinking morning tea" or "sighing morning tea".

The snacks in Cantonese morning tea are extremely exquisite and come in many varieties, up to a hundred or so. Recommend traditional morning tea shops such as Lianxianglou, Taotaoju, Guangzhou Restaurant, Datong Restaurant, and Nanguo Restaurant.

According to gourmet Zhao Heng, Guangdong morning tea can be divided into six categories:

The first is steamed meat, such as chicken feet, ribs, beef brisket, and glutinous rice chicken;

The second is desserts, including egg tarts, shredded coconut balls, crystal cakes, barbecued pork cakes, etc. There are also more than 30 varieties;

The third is steamed buns, shrimp dumplings, steamed bean curd skin, seafood buns, etc. They all fall into this category;

The fourth is the big steamer. It is said to be a big steamer, but it is actually not much bigger than a small steamer. The difference is that the skin of the big steamer is mostly made of yeast, such as barbecued pork buns and custard. Buns, rose bean paste buns, lotus antler buns, etc.;

The fifth is porridge, such as fish porridge, chicken porridge, preserved egg and lean meat porridge, etc.;

Finally, frying , such as fried dumplings, water chestnut cakes, spring rolls, carrot cakes, etc.

The morning tea snacks that I can’t stop eating include chicken feet, black bean pork ribs, rice rolls, water chestnut cakes, custard buns, crystal shrimp dumplings, preserved egg and lean meat porridge, etc. I have had morning tea many times, and every time I have it, I have a new feeling. Every time I have it, I fall in love with Cantonese morning tea more and more. Make a pot of Tieguanyin or Pu'er, eat some snacks, or even sit back and relax all morning!

What kind of snacks do you like for Cantonese-style morning tea? You might as well tell me about it.

Brother Long likes morning tea, snacks, shrimp dumplings, pork ribs, steamed buns, rice rolls...

Beef balls! With one bite, you will forget who you ate with, with the second bite, you will forget where you ate, and with the third bite, you will forget whether the waiter is pretty. You won't get tired of it every time, with the crispiness of water chestnuts, the richness of beef, and the flavor of coriander (as it's called in the north). The authentic way to eat it is to dip it in JI (same pronunciation) juice. Wow

Guangdong’s morning tea is not only tea, but also a variety of snacks and snacks. Foodies are definitely craving for it, such as steamed chicken feet with black bean sauce, steamed pork ribs, carrot cake, and custard. Bao, durian cake, preserved egg and lean meat porridge, wonton noodles, etc. Just seeing these names makes me want to stop.

Everyone has their own preferences for radish and green vegetables. My favorite is of course durian cake. Although the shape of each store is slightly different, the same is the crispy skin and fragrant inside. The unique fragrance of durian tempted me. The taste buds are filled with a durian cake in one mouthful, which is full of happiness and endless aftertaste. Every time I think about it, I can’t stop. For Cantonese morning tea, you don’t need to eat anything else, but durian cake is definitely indispensable.

Various types of tea are suitable with desserts, especially bitter tea, which is bitter yet sweet, relieving greasiness and eliminating internal heat. The taste in the mouth is neutralized a lot, and the body is less burdened. A sip of tea and a sip of durian cake, that's about it.

Pepper pork belly and white radish. The key to evaluating this tea is whether the pork belly is soft enough and whether the spiciness of the pepper has penetrated into it.

In autumn and winter, have a bowl of pepper, pork belly and white radish, and take a sip of the soup first. The sweetness of the white radish is mixed with the spiciness of the pepper, and the spiciness goes down your throat and warms your stomach. The pork belly is soft and chewy. A mouthful of soup bursts with juice, and the spiciness of the pepper spreads on your lips and tongue after you swallow it. The white radish melts in your mouth without much chewing. The flavor of the pepper in the pork belly is all in it, fresh, spicy, and sweet.

When I was a child, my father took me to have night tea (mainly with work friends). At that time, in the 1980s, everyone was working part-time, and there was usually a big Saqima to deal with me. Dad always said that he would buy me beef balls if I stayed awake until 11:30 pm. However, I basically never ate it. It was quite expensive, and most of the time I was asleep, when I was about four or five years old. I even remember the full name and general personality of the uncle who drank tea with my father.

My parents were very busy at that time, trying to earn extra money to support the family and pay off debts, but they still insisted on taking me to the park to play on Sundays. The most eaten food at that time was chive dumplings

Therefore, for me, even if there are thousands of tea snacks in Guangzhou, beef balls and chive dumplings are eternal in my mind.

Before I was seven years old, it was the best time of my life